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I’m diving deeper into the low-carb world with this recipe. But honestly I might never make nachos with chips ever again. Why have chips when you can have PEPPERS? Peppers are one of my favorite foods and they are so much healthier than tortilla chips. (Don’t get me wrong, I love chips. But I’m trying to be healthy okay?) And I didn’t miss the chips at ALL in this recipe.

I made this last night for dinner and I have been thinking about it (and drooling) ever since. It will definitely be happening at dinner time very often.

Including the 1/2 an avocado and 2 tablespoons of salsa this recipe added up to only 480 calories for the entire plate of nachos! It was also about 11 net carbs which brought me to a total of 40 net carbs for the entire day yesterday. I was pretty proud of that total! Maybe I can handle this whole low-carb diet thing, eh?

The BFF Anthony was with me in the kitchen making this masterpiece so I made this for two people but I’m going to cut all of that in half and list measurements for 1 person. I also used the oven for two batches but you could easily use a toaster oven for a single person serving.

Ingredients

5 mini sweet peppers

4 oz ground turkey

1/4 of a yellow onion, diced

1 clove minced garlic

2 tsp taco seasoning (or more to taste)

1/3 cup shredded cheese

1 tbsp olive oil

salt and pepper, to taste

Optional:

avocado/guac

salsa

pickled jalapenos

plain Greek yogurt (basically sour cream)

Directions

Preheat oven to 425 degrees.

Heat oil in saute pan over medium heat. Add diced onion and ground turkey. Break the turkey up into small pieces with spatula. When it’s about halfway finished cooking add taco seasoning and garlic. Let it cook all the way through.

While the turkey mixture is cooking prepare your peppers. Remove the tops then cut them in half lengthwise and remove the seeds and white insides. Lay them out on a baking sheet cut side up. Top with salt and pepper.

Fill mini peppers with turkey mixture. (Mine was a bit liquidy when I finished cooking it so I used a slotted spoon to drain it)

Bake for 6-8 minutes. Remove and add the cheese on top. Put back into the oven for about 1 minute or until cheese is melted.

Using a spatula scoop nachos off the baking sheet and onto a plate.

Top with delicious toppings!

Eat!

That’s it! Super easy and delicious. I hope you try it out and like it as much as I do!

So this is one of those life changing recipes for people that are trying to lose weight. It is DELICIOUS and probably the easiest recipe I have blogged to date. I cannot take credit for this recipe, however. A genius I found on Pinterest has this recipe on her blog. You can view it (and many other low-carb recipes) here: Low Carb Yum

This recipe only takes a few ingredients and now that I am trying to change my diet to low-carb these will now always be found in my fridge. Each cup of this healthy mac and cheese is only 185 calories with 4 grams of carbs and 2 grams of net carbs. I was extra hungry so when I made this I had two cups which is still only 370 calories(8 grams of carbs, 4 grams net carbs) for two cups of cheesy deliciousness. But keep in mind calories depend on what type of cheese and cream you use! Should still be close though.

I especially love this recipe because it is vegetarian. If you have ever looked into a low-carb diet you know that a large percentage of the foods that are suggested are meats. I do eat meat but I don’t like to every day. Since I count calories I have pretty much stopped eating it in most cases because it isn’t worth the caloric intake and it doesn’t add much to a dish in my opinion. It looks like I will have to start eating meat more often but hopefully I will find more recipes like this to feed my inner vegetarian.

Okay, the part you care about… the recipe! I’m going to list measurements for 1 cup but feel free to double it. I made one cup and then another because I wasn’t full. After an Insanity workout 1 cup of anything isn’t enough.

Ingredients

1 cup cauliflower (I used frozen but fresh is fine)

1/4 cup shredded cheese (I used Monterrey and Colby)

1 tbsp heavy cream

salt and pepper, to taste

Directions

In a microwave safe bowl, cover and microwave cauliflower florets for 1 minute.

Remove and cut cauliflower into smaller pieces.

Microwave another minute.

Add in cheese and microwave for about 15 seconds.

Remove and add cream. Stir until sauce forms. Top with salt and pepper.

EAT.

That’s all! I honestly think this is easier than Easy Mac and WAY healthier.

Notes:
I think frozen cauliflower is really the way to go with this recipe because you can just pull out a handful and then toss it back in the freezer. Fresh is fine but only if you plan on making something with the rest of the cauliflower.

You can also add more cheese to make it creamier but since I’m a calorie counter I go with the suggestion on the cheese packaging.

Anyone that reads my personal blog knows that I have been working really hard since last year to get healthier and lose weight. If you don’t already read my personal blog it’s right here: Just Carly Things I promise it’s cool. Read it.

The reason I bring this up is that my weight loss has significantly slowed down in the past few weeks. So far I have lost 27.8 pounds from exercising regularly and eating all the recipes I post on Recipes for the Single Girl. My main focus has been calorie counting and it definitely works but my progress is slowing down. That’s why I have been looking into the world of counting carbs (as well as calories) in hopes that it will give me the jump-start I need to achieve my goal of a 45 pound weight loss by the end of 2016.

This is the first super low carb recipe I have tried so far and honestly it was delicious. The sandwich came out to 295 calories. Through Google research I determined a normal grilled cheese sandwich (with ya know, bread and also a tablespoon of butter) to be 402 calories. So we are saving 107 calories plus the carbs!

This sandwich is melty and cheesy and it really won’t leave you missing the bread. It tasted just as yummy dipped in my bowl of (totally filled with carbs) tomato soup. But like I said I’m a beginner to this low carb thing so it’s probably fine, right? Right.

Now like I said, I am no low carb expert. I found this recipe here and adjusted it to my liking.

I will be listing the measurements for 2 grilled cheese sandwiches. If you only need one I imagine you could just make the “bread” and save it until the next day for another grilled cheese. I’m not sure it would last much longer than that in the fridge.

Ingredients

1 head cauliflower

1/2 cup Parmesan cheese

1 egg

1 tbsp minced garlic

1 tsp garlic powder

1 tsp onion powder

4 slices cheese (I used colby jack)

Directions

Preheat oven to 450 degrees.

Chop up Cauliflower into florets and place into the food processor. Process until shredded into pieces that look similar to rice.

Transfer to a large microwavable bowl and microwave for 2 minutes. Stir cauliflower and put back in microwave for 3 minutes. Then 5 minutes. Then another 5 minutes. Stirring between each microwave process. (Honestly the person that made the original post I used was a genius because this REALLY dried out the cauliflower and helped it become crispy.)

Add egg, cheese, garlic, garlic powder, and onion powder to the cauliflower. Mix until it forms a dough.

Divide dough into 4 pieces and place onto a baking sheet lined with parchment paper into 4 half inch thick “bread slices.” They should probably be square but I found that round required much less cauliflower dough skills.

Bake for about 15 minutes. Then remove from the oven and let them cool for 3 minutes. (This really helps them set up, again the original blogger of this recipe was so smart.)

Build your sandwiches. Place 2 slices of cheese between each set of cauliflower buns. Then put into the oven on broil for about 5-10 minutes. This ensures melty cheese and a crisp outer crust. Yum!

Anthony and I got this idea from a Buzzfeed Tasty video.There is something very addictive about those time-lapsed recipe videos. I could watch them all day. Their recipe looked SUPER good so of course I substituted turkey bacon, added onions and called it a day.

The recipe for one person adds up to about 400 calories and is packed with protein to keep you full!

I’m posting a recipe to make this for one person but it could easily be doubled or tripled for more. I made it for 2 people last night and now I’m cutting it in half because that’s what this blog is all about!

Ingredients

1 bell pepper (any color, but red has the most nutritional value)

2 eggs

2/3 cup shredded cheese, divided (I used fiesta blend, I think the original used cheddar and mozzarella, so it’s just whatever you like!)

1/2 yellow onion, diced

3 slices turkey bacon, diced (divided, 2 and 1)

2 tbsp olive oil

salt and pepper, to taste

Directions

Preheat oven to 450 degrees.

Cut pepper in half length wise and remove the seeds and all the white insides.

Sprinkle with salt and pepper, bake for 20 minutes.

While pepper is baking saute your onions and TWO slices of chopped turkey bacon until onions are translucent and bacon is crispy.

I can now genuinely say that I am on a Mexican food, Breakfast food hybrid kind of kick lately. Low calorie corn tortillas plus anything with avocado and I am in. I’m obsessed with beans and cheese. And eggs. So these recipes are perfect for me and I could eat them over and over again with zero complaints.

Also, let’s get one thing straight: I will eat ANYTHING with an egg on top. That runny yolk makes anything delicious. And if you disagree…you are wrong. However, in your wrongness, feel free to make any type of egg you like to go on top of these yummy tostadas.

The first time I made these was with Anthony so we each had two tostadas and split an avocado. Our meals were 525 calories each. The second time I was alone so I used the entire avocado which made it about 625 calories instead. But extra avocado is always worth it.

This recipe is super quick and easy. Perfect for when you’re already starving and need something NOW. Which is me… a lot of the time.

Obviously this is a really customizable recipe. You can add any veggies, meats, or sauces that you want! I’m 90% vegetarian and an avid calorie counter so this is the way I made mine:

Ingredients

2 small corn tortillas

2 eggs

1 avocado, cut into long slices

1/2 cup refried beans

1/3 cup shredded cheese

4 tablespoons salsa

2-4 pickled jalapenos, diced

salt and pepper, to taste

Directions

In a 400 degree oven (or toaster oven which is what I suggest) bake your tortillas for about 10 minutes or until crisp.

While tortillas are baking heat your beans either in a saucepan over medium heat or in the microwave. I use the microwave because it’s easy and I don’t have to watch it.

Prepare your eggs. I cook mine over medium heat in a pan with a generous amount of cooking spray so they won’t stick. Crack eggs into the pan and top with salt and pepper. I put a little bit of water in the pan with the eggs and then cover it with a lid so the tops steam. (I have no idea what this process is called. In my home growing up these were “regular eggs.” My favorite eggs.)

Cook for about 3-5 minutes to keep a runny yolk. (THE BEST PART)

Spread beans on to tortillas and top with cheese and jalapenos. Put back into the oven for about 1 minute to melt the cheese.

Top with salsa, avocado slices, and the egg on top.

That’s it! The entire recipe takes about 15 minutes and is super filling. Please test this recipe out and let me know what you think! As always, please like, comment, and share my recipes.

If you have been following my blog then you know that I recently discovered how low calorie corn tortillas are and have been trying to incorporate them into my recipes as much as possible. I really only enjoy them when they are crispy so tostadas and taquitos are perfect!

This is a breakfast recipe but I’ll eat breakfast at any time. I made these for breakfast one day then ate the leftovers for dinner the next day. I had never made them before so I made more than I needed. I never intend to have leftovers but since I have been making all these yummy recipes I am a lot more open to eating leftovers.

This recipe is super simple. It’s basically fancy scrambled eggs inside a tortilla and dipped in salsa. I’m going to list the ingredients as the amount you would need for only one person (the single girl, duh!) but it’s really easy to double for more people or to have leftovers (which were just as good the next day.) A serving is 3 taquitos and with my salsa for dipping this recipe totaled out at 260 calories!

While that’s cooking crack your eggs into a bowl. Wisk until smooth. Pour into pan over the veggies and sausage. Continuously pull cooked eggs from the edges into the middle until cooked through.

Microwave 3 tortillas for about 20 seconds or until soft. Fill tortillas with equal parts of the egg mixture. Top with cheese.

Roll up taquitos and put them seam side down on a baking sheet. Bake for about 10 minutes, rotating half way through. Check on them and take them out when they are at your personal crispiness preference.

Serve with salsa.

Yum! That’s it! If you know how to make scrambled eggs then you are set. If you don’t know how to make scrambled eggs then you gonna learn today.

It’s been forever since I have posted a new recipe! I have been so busy that half the time I just make my other recipes in bulk and eat them all week. However, very recently I came to find that corn tortillas are about 47890x lower calorie than flour tortillas. And if you buy the right mini ones a serving is 3 tortillas for 120 calories. AMAZING. So what can I do with these tiny corn tortillas? Tacos, taquitos, and TOSTADAS. Yum.

The first time I made these I only made two and it was enough. But they were so delicious that when I made them again for my blog I made 3. The extra tostada and the ridiculous amount of guac that I put on top made this recipe 525 calories. 525 is a little high for me but compared to going out for a Mexican feast this is WAY better.

Sad note: avocados have SO many calories. 45 per oz. A good avocado is going to be about 200 calories. It’s depressing and horrible but they are also really good for you! No one ever got fat eating too many avocados. So I don’t ever feel bad about eating them.

This is another recipe in which you can put whatever you want on top of your crispy tortillas! I used beans, cheese, lettuce, guac, salsa, black olives, and Greek yogurt. You can definitely add meat if you want to! I always choose guac calories over meat calories… but you do you, ya know?

Ingredients

3 yellow corn tortillas, extra thin, taco size

1/2 cup fat free refried beans

1/3 cup reduced fat shredded cheese

2 tbsp salsa

2 tbsp plain Greek yogurt

1/2 cup shredded lettuce

1 avocado – diced

10-15 cherry tomatoes – diced

1/4 of a red onion – diced

2 tbsp sliced black olives

salt and pepper, to taste

Directions

Crisp your tortillas. This is where my toaster oven came in extremely handy. I just put them in directly on the rack and baked at 400 degrees for about 10 minutes, turning them half way through. (Watch them REALLY closely. I like mine super crispy but there is about a 5 second window between super crispy and burnt.)

While the tortillas are in the oven , heat your refried beans through. (I just use the microwave)

Make your guac! You can make it however you want or just use store bought but I make a super simple one that I really like. Mix together diced avocado, tomatoes, and red onion. Mix it up but leave it a little chunky. Season with salt and pepper. I also like to add lime juice or cilantro but those are optional.

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Hello!

My name is Carly and I'm from Joplin Missouri. I started my weight loss journey in October of 2015 and cooking delicious meals is the easiest way to lose weight! I count my calories so most of my posts have a calorie total. I cook healthy low calorie foods and I hope you enjoy them as much as I do!